My mom sent me a 35lb bag of Fogo charcoal for my birthday - thanks Mom! As far as I can tell it's a mix of South American hardwoods and is really highly rated on Amazon
http://www.amazon.com/Fogo-FHWC35LB-35-Pound-Hardwood-Charcoal/dp/B009P166SU/ref=sr_1_1?ie=UTF8&qid=1424723753&sr=8-1&keywords=fogo+lump+charcoal
Has anyone used it or have any tips for it? I used to use mesquite lump years ago but was too green to use it properly and wasn't consistent enough in how much I used, how I lit it, etc., and turned out some sub-par food. Recently I've been using KBB because it's it's really cheap at the local Home Depot in the off season. I have a much better handle on temps and consistency so looking forward to giving this lump a try. I should get some lit up in this week and will report back my own findings.
Oh - and another symptom of Weberitis... when you see "KBB" you automatically think of "Kingsford Blue Bag" rather than "Kelley Blue Book"!
(http://i62.tinypic.com/a32srm.jpg)
That is my all time favorite lump. It burns long and creates little ash.
Naked Whiz Review:
http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm (http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm)
Quote from: ClubChapin on February 23, 2015, 02:49:48 PM
That is my all time favorite lump. It burns long and creates little ash.
Naked Whiz Review:
http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm (http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm)
Would you go with 1/2 of a full size Weber chimney for a standard cook in a 22.5" Kettle? I've also heard this shuts down really well when the vents are closed off and can be used many times.
Honestly, I've only used it in my kamado. It does shut down well and re-use well. KBB does for me in the kettle too.
I'd start with your normal load, then see how much less you use on a cook.
I should add that, while that is my favorite lump, I do not use it often as it is also the most expensive. I use a Lazarri lump that is, at least near me, much cheaper.
I got a full 35lb bag with a CL Kettle steal last fall. I find that it is hard to light and its like a big bag o' logs...HUGE pieces.
The pieces are enormous. Softballs, some are larger. I didn't have any trouble lighting but I don't think I used enough on my first cook with it. I ended up dumping KBB on top to raise the heat.
Second attempt tonight. Starting with a full chimney and seeing where we get to.
Got big pieces of charcoal?
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd075.jpg)
Cook bigger pieces of food...... 8)
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd082.jpg)
Quote from: 1buckie on February 26, 2015, 05:11:41 PM
Got big pieces of charcoal?
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd075.jpg)
Cook bigger pieces of food...... 8)
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd082.jpg)
And the daily CL search of a 26er continues... One day 1buckie!
I'd never want to sway you from a 26'er.....that's just a 22.......
the charcoal was a tree burl I found in a bag of "Best of the West" mesquite lump....bigger than a breadbox (or beef ribs)
So, this FOGO stuff looks kinda pricey.....if you're able, maybe stick up a few pics of the stuff unlit.....
it might tend to act like Wicked Good, then I have some possible ideas.....
This isn't from Fogo, but Lazzari. I prefer Fogo, but use Lazzari. $15 for a 40Lbs. Bag @ Cash and Carry. Cheaper than KBB.
https://www.smartfoodservice.com/shopping/searchProducts/
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/Capture_zps6qwiscme.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/Capture_zps6qwiscme.jpg.html)
Spent:
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-26%2018.42.09%20Medium_zpslxhcpukk.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/2015-02-26%2018.42.09%20Medium_zpslxhcpukk.jpg.html)
Bottom of the bag:
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-26%2018.48.21%20Medium_zps4qmwnyqr.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/2015-02-26%2018.48.21%20Medium_zps4qmwnyqr.jpg.html)
A beautiful large piece:
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/a2a2fbc5-5361-4027-98d8-765406e82d62_zps21t4vpsj.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/a2a2fbc5-5361-4027-98d8-765406e82d62_zps21t4vpsj.jpg.html)
Yeah, the Lazzari is made right down in the Bay Area....I got lost driving around down there & came upon the back side of the factory unexpectedly......fun day.....it's pretty good stuff & for reasonable....
I did look at the FOGO pics on the Whiz & it seems like it might work a bit like Wicked.....that stuff takes a bit to get going & you have to make sure each piece catches, but it will go forever with good setup.....
Seems like FOGO is pretty dense & completely carbonized like that & breaking into maybe double or triple briquette size pieces & being sure it's lit works good.....
Lump is weird in that if it's broken down too small, it's just seems to burn thru too quick, even the best kinds.....
I like using small (1/2 briquette) to medium (6" x 1.5") size pieces. Bigger than that and they get saved for pizza. Lots of grate airflow around larger pieces. I'm not a fan of the small chips and dust at the bottom of a bag.
Yeah !!! Pizza logs !!! Good idea.......
I save off the small chips in a plastic snap lid coffee can & use them like this:
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef006.jpg)
....burn insurance for snake / chains.....
Quote from: 1buckie on February 26, 2015, 07:01:51 PM
I save off the small chips in a plastic snap lid coffee can & use them like this:
....burn insurance for snake / chains.....
That's a grate idea. I'll have to start this. Nicer than pouring them on my grate and loosing half or more simply falling through or restricting airflow.
Moving this to a new topic - will come back with the link shortly
Update more discussion on this here http://weberkettleclub.com/forums/grilling-bbqing/charcoal-weight-vs-volume/